415 Reviews for Skillet Gnocchi with Chard & White Beans

09/23/2009

Anonymous

When they say you need a LARGE skillet, they aren't kidding! LOL! The only changes I made were to use plain diced tomatoes from a can instead of the ones that came already seasoned, as those all had sugar added, and I used real, full-fat mozarella that I grated myself & a 3-cheese parmesan/Asiago/Romano shredded blend. This is a very tasty, hearty dish. I separated it into 6 portions to spread throughout the week, but they are small portions.

SOOOO good! I "made it my own" by accidental excellence! So light and filling even my 5 year old cousin loved it! Here is what I did...I couldn't find chard so I used Spinach and I accidentally grabbed garbanzo instead of white beans and I threw in some whole grape tomatoes that I needed to eat before they went bad.

Very good dish, quick and easy and pretty: perfect for having company over. I prep everything before folks arrive then whip dinner together after appetizers are finished, while my guest hang out with me in the kitchen drinking wine and laughing. That kind of dish. I do tweak the recipe a little, and recommend this adjustment: I add 4-5 diced sun dried tomatoes (packed in oil) with the minced garlic. Also, I use the sun-dried-tomato oil in place of the olive oil. This change gives the dish a bit more flavor intensity. My guests rave!

Very yummy, never tried skillet cooked gnocchi before. I thawed my (previously shelf-stable) frozen gnocchi in the microwave, rinsed, them, and threw them into the warm skillet. For those who say it's bland, I think you should always take liberties with seasoning food to taste! I actually made some skillet gnocchi just now with onion, frozen spinach, tuna, and stirred in some scrambled egg for a hearty breakfast - delicious!